I ended up using brown rice instead of the couscous, cranberries in place of the raisins, and roasted/salted almonds for the topping, but the rest was exact.

This meal took less time to make than I was expecting, too, which is a nice surprise on a weeknight after a long day of work.

I always think that meals with winter squash will take forever to make because I have to chop them up and cook them, along with whatever else we’re having. It does take a few minutes to cut the squash, but this dish actually came together in time for me snap some pictures before the sun dipped behind the mountains.

To go along with the butternut mixture and brown rice, I also cooked some chicken in the oven that I coated with a mixture of salt, garlic, garam masala, and ancho chile powder. I was guessing on the spices to use and it turned out to be a good choice.

This post is part of a series featuring recipes from the FOOD & WINE archive. As a FOOD & WINE Blogger Correspondent, I was chosen to do four recipes a week from FOOD & WINE. I received a subscription to FOOD & WINE for my participation.

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9 comments

That sounds like a perfect fall meal!! With the butternut squash and cranberries :) Yum! It actually looks a lot like something my mom and I made for Thanksgiving last year except that dish was made with acorn squash.